T/NAASS 053-2022 Active Group standards

T/NAASS 053-2022 Evaluation Technical Specification for Quality Characteristics of Ningxia Liupanshan Beef

Publish Date: 2022-12-29 Implement Date: 2023-01-31 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NAASS 053-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Animal husbandry and breeding

Publish Date: 2022-12-29

Implement Date: 2023-01-31

Scope

Scope: This document specifies the terms and definitions, basic requirements, inspection methods, inspection rules, and marking, packaging, storage, and transportation for the evaluation of the quality characteristics of Ningxia Liupanshan beef. This document is applicable to the evaluation of the characteristic quality of Ningxia Liupanshan beef; Main technical content: 3. Terms and definitions The following terms and definitions are applicable to this document. 3.1 Ningxia Liupanshan Beef Refers to beef products raised in the areas of Yuanzhou District, Xiji County, Longde County, Jingyuan County, Pengyang County, and Haiyuan County in Guyou City, Ningxia. The geographical coordinates are 105°09′00″~106°58′00″ east longitude and 35°15′00″~37°04′00″ north latitude, with a total land area of 17,000 square kilometers, involving 80 townships (towns) in six counties (districts). See Appendix A. 3.2 Marbling The distribution state of fat deposited into muscle fibers in beef, presenting a marbling pattern. 4. Basic requirements 4.1 Appearance quality characteristics The appearance quality shall comply with the basic requirements specified in Table 1. Table 1 Basic requirements for appearance quality characteristics Evaluation item Technical requirements Marbling Rich and widespread marbling Color Bright red and glossy Fat White or slightly yellow Elasticity Tight muscle structure, with the indentation immediately recovering after pressing Viscosity Slightly moist or dry on the surface of the muscle with a dried film; not sticky Odor Normal beef odor without abnormal impurities No excessive fascia, blood clots, bone debris, diseased tissues, lymph nodes, fur, or other impurities 4.2 Microbial limit The microbial limit shall comply with the requirements specified in Table 2. Table 2 Microbial limit Evaluation item Indicators Colony count (CFU/g) ≤4×106 Escherichia coli (CFU/g) ≤400 Salmonella (CFU/g) N